White Rabbit Biscuits Recipe

Introduction

White rabbit biscuits are a charming and delightful treat, perfect for adding a whimsical touch to your baking. These soft, coconut-coated biscuits shaped like playful rabbits bring both fun and flavor to any occasion.

Ingredients

• 200g unsalted butter, at room temperature
• 400g plain flour
• 280g caster sugar
• 1 egg
• ¼ tsp vanilla extract
• A pinch of salt
• ½ tsp cream of tartar
• 600g icing sugar
• 170g desiccated coconut
• Pink food colouring gel
• 15 mini marshmallows
• 1 rabbit head-shaped cookie cutter
• 1 7cm round cookie cutter
• 1 3cm round cookie cutter

Instructions

1. Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Lightly rub the butter and plain flour together using your fingertips until the mixture resembles fresh breadcrumbs.
2. Step 2: In a separate bowl, whisk the caster sugar and egg together until well combined and runny. Gradually add this to the flour and butter mixture.
3. Step 3: Add the vanilla extract, salt, and cream of tartar to the mixture. Use your hands to squish and work the dough until it is smooth, soft, and comes together in one piece.
4. Step 4: On a lightly floured surface, roll out the dough to about half a centimetre thick. Cut out 15 rabbit head shapes, 15 large circles, and 30 small circles using the respective cookie cutters.
5. Step 5: Place the cut biscuits onto baking sheets lined with baking paper. Bake them in batches for about 15 minutes, or until the edges turn lightly golden.
6. Step 6: Let the biscuits cool in the baking tray for a few minutes before transferring them carefully to a wire rack to cool completely and become crisp.
7. Step 7: While cooling, mix enough cold water with the icing sugar to make a thick icing. Divide a quarter of this icing into another bowl and add a small amount of pink food colouring to it.
8. Step 8: Transfer both white and pink icings into disposable piping bags. Snip the ends to create a small nozzle for the pink icing and a slightly wider nozzle for the white icing.
9. Step 9: Pipe white icing over the small round biscuits and leave to dry. Then cover the large circles and rabbit-shaped biscuits with white icing, spreading it gently with the back of a spoon. Before the icing dries, sprinkle each generously with desiccated coconut.
10. Step 10: Use the pink icing to pipe paws onto the small circles. Stick two of these paws onto each large circular biscuit using white icing as glue.
11. Step 11: Coat the mini marshmallows in remaining pink icing, then cover them in desiccated coconut. Attach one marshmallow to the center of each large circle as a fluffy tail.
12. Step 12: Allow the assembled biscuits to set completely for 15–20 minutes before serving.

Tips & Variations

• Use cold butter straight from the refrigerator for a firmer dough if you find it too soft to handle.
• Substitute the pink food colouring with any colour you prefer to customize your rabbit paws and tails.
• For extra flavour, add a teaspoon of almond extract to the dough along with the vanilla.
• If you don’t have cream of tartar, you can omit it; the biscuits will still turn out tasty.

Storage

Store the biscuits in an airtight container at room temperature for up to 5 days to keep them crisp. If they soften, re-crisp by placing them in a low oven (about 150°C) for a few minutes. The decorated icing may be delicate, so handle them gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and wrap it tightly in plastic wrap. Chill it in the fridge for up to 24 hours before rolling and cutting.

What if I don’t have a rabbit-shaped cutter?

You can use any fun cookie cutter shape you have on hand or cut out simple shapes freehand with a knife for a similar look.

White Rabbit Biscuits Recipe

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★★★★★

4.7 from 55 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 15 rabbit head biscuits, 15 large round biscuits, 30 mini round biscuits 1x
• Diet: Vegetarian

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Description

Delightfully charming and delicious White Rabbit Biscuits featuring buttery, crumbly cookies decorated with creamy icing, desiccated coconut, and mini marshmallow tails. Perfect for tea-time treats or festive occasions, these homemade biscuits showcase an inviting combination of textures and a fun rabbit motif.

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Ingredients

Scale 1x2x3x

For the Biscuit Dough

• 200g unsalted butter, at room temperature
• 400g plain flour
• 280g caster sugar
• 1 egg
• ¼ tsp vanilla extract
• A pinch of salt
• ½ tsp cream of tartar

For the Icing and Decoration

• 600g icing sugar
• 170g desiccated coconut
• Pink food colouring gel
• 15 mini marshmallows
• 1 rabbit head-shaped cookie cutter
• 1 x 7cm round cookie cutter
• 1 x 3cm round cookie cutter

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Instructions

1. Prepare the Biscuit Dough: Preheat your oven to 180°C (160°C fan) or gas mark 4. In a large bowl, lightly rub the unsalted butter into the plain flour using your fingertips until the mixture resembles fresh breadcrumbs.
2. Mix Wet Ingredients: In a separate bowl, whisk together the caster sugar and egg until really well combined and runny. Pour this mixture into the flour and butter mixture.
3. Combine Ingredients: Add the vanilla extract, salt, and cream of tartar to the bowl. Squish the dough together with your hands, working it until it becomes smooth, soft, and forms one cohesive piece.
4. Roll and Cut Shapes: Lightly flour your work surface and roll the dough out to about half a centimetre thickness. Use the rabbit head-shaped cookie cutter to cut 15 rabbit heads, the 7cm round cutter to make 15 large circles, and the 3cm round cutter to make 30 mini circles.
5. Bake the Biscuits: Place the cut biscuits onto baking sheets lined with baking paper. Bake in batches in the preheated oven for approximately 15 minutes, or until the edges turn lightly golden.
6. Cool the Biscuits: Allow the biscuits to cool in the baking tin for a few minutes before transferring them carefully to a wire rack to cool completely and become crisp.
7. Prepare the Icing: Mix cold water with the icing sugar gradually until you achieve a thick icing consistency. Divide the icing into two bowls, adding a small amount of pink food colouring gel to one of them.
8. Pipe and Decorate: Transfer the white and pink icings into disposable piping bags, cutting a small nozzle in the pink icing bag and a wider one in the white icing bag. Pipe white icing over the small round biscuits and allow to dry. Then, pipe white icing over the large circular and rabbit-shaped biscuits, spreading it out sparsely with the back of a spoon. Before the icing dries, generously sprinkle desiccated coconut over the iced biscuits.
9. Add Details and Assemble: Use the pink icing to pipe paws on the small circles, then stick two of these onto each large circle using icing as glue. Coat the mini marshmallows in pink icing, then cover them in coconut, and attach one to the center of each large circle to create a fluffy tail.
10. Set and Serve: Allow the biscuits to set completely for 15-20 minutes before serving. Enjoy your charming White Rabbit Biscuits as a delightful snack or festive treat.

Notes

• Ensure the butter is at room temperature for easier mixing and a tender crumb texture.
• Use fresh caster sugar for better dissolving during whisking with the egg.
• Keep the dough chilled if it becomes too soft to handle.
• Be gentle when transferring biscuits to avoid breaking their delicate shapes.
• Allow icing to dry fully to prevent smudging when adding decorations.
• Variations can include using natural food coloring or different shaped cookie cutters for customization.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: White Rabbit Biscuits, rabbit cookies, iced biscuits, homemade biscuits, festive treats, butter biscuits, kid-friendly snacks